Scones may not be a traditional Thanksgiving food, but we couldn’t help ourselves with this amazing recipe from our friends at Sweet Laurel Bakery! Inside Laurel’s recent afternoon workshop with Kitchy Kitchen and local tea maker, Naked Sage, these almond flour-based, paleo scones stole the show – studded with lavender buds and paired with their new collaborative tea, Blossom with Grace

The girls served up tea, scones and other afternoon delights for a lucky gathering of L.A. ladies inside the light-strewn studios of The Moon & Co downtown. Take a peek at all the gorgeous mis-matched china and other gluten-free, paleo wonders by Laurel before breaking out all the baking supplies and whipping up a batch of these incredibly delicious, modern treats…

Wheat-Free, Butter-Free Lavender Scones


2 1/2 cups almond flour
1 1/2 tsp culinary lavender, ground
1/2 tsp salt
1/2 tsp baking soda
1/3 cup melted coconut oil
1/4 cup maple syrup


Preheat oven to 350F.

Place dry ingredients in bowl and mix. Whisk together all wet ingredients and stir into dry ingredients. Lightly form dough into a ball and gently place dough between two pieces of parchment paper.

Roll dough until two inches thick. Use a cup or circular biscuit cutter and press into dough. Place round disks on a pan (about 3 inches wide for the ones pictured). Place each scone on a parchment lined baking sheet and brush each scones with a bit egg yolk. Bake 15 to 18 minutes, until brown on the bottom, and cool on a wire rack.

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